The Windy City Classic Dog
A quintessential Chicago-style hot dog featuring a juicy, steamed all-beef frankfurter nestled in a soft, steamed poppy seed bun. It is piled high with tangy yellow mustard, bright neon-green sweet relish, crisp chopped white onions, juicy red tomato wedges, a crunchy dill pickle spear, spicy sport peppers, and a generous dash of aromatic celery salt. This is the ultimate comfort food that brings the 'dragged through the garden' tradition to your kitchen.
Recipe
Cook Time: 15 minutes
Servings: 4
Ingredients
- •4 all-beef frankfurters (natural casing preferred)
- •4 poppy seed hot dog buns
- •Yellow mustard
- •Neon-green sweet pickle relish
- •1 small white onion, finely chopped
- •1 medium vine-ripened tomato, cut into thin wedges
- •4 Kosher dill pickle spears
- •8 sport peppers
- •Celery salt
Instructions
- 1Place a steamer basket over boiling water and steam the frankfurters for 5 to 7 minutes until they are plump and reach an internal temperature of 160 degrees Fahrenheit.
- 2During the final 2 minutes of the frankfurters' cooking time, place the poppy seed buns into the steamer or a covered warming tray to ensure they are soft and moist.
- 3Tuck one hot frankfurter into each steamed poppy seed bun.
- 4Apply a zig-zag of yellow mustard directly onto the meat, then follow with a generous layer of neon-green relish and finely chopped white onions.
- 5Nestle two tomato wedges between the frank and the bun on one side, then place a dill pickle spear on the opposite side of the frank.
- 6Arrange two sport peppers on top of the assembly to provide a vinegary heat.
- 7Complete the masterpiece by sprinkling a generous dash of celery salt over the entire dog to marry the sweet, savory, and tangy elements together.
- 8Serve immediately while hot, following the Chicago tradition of never adding ketchup.
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